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April 16, 2009 / Tony

Pineapple-Jalapeño Cream Cheese Dip

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While it may seem that his blog is going to be overrun by a little 7 pound baby, I am committed to keeping much of this blog’s focus on food.  Here’s a little recipe inspired by a dip served to me by Corie Beckermann:

Pineapple-Jalapeño Cream Cheese Dip

1 20 oz can pineapple tidbits, drained, liquid reserved

2 jalapeños, minced

2 T sugar

1/4 cup unseasoned rice vinegar

8 oz cream cheese

Kosher salt, to taste

Place the pineapple tidbits on a lined baking sheet (parchment works best) and broil until black spots begin to form.  Remove from oven and cool.  The pineapple should look like this:

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Meanwhile, combine pineapple juice, 1 minced jalapeño, rice vinegar, and sugar in a small saucepan.  Bring to a boil and then simmer over medium-low heat until reduced by about 75%.  Remove from heat and cool.  The reduced mixture should look like this:

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In a mixing bowl (or using your stand mixer), beat together the cream cheese and pineapple juice mixture until well-combined.  Stir in the pineapple chunks and remaining minced jalapeño.  Season to taste with kosher salt.  Serve with tortilla chips.

The result should be sweet, salty, creamy, chunky, and just a little bit spicy.  It’s really a delicious recipe.  If you wanted to make it hotter, use a spicier pepper like a habeñero. 

One last note. . . Being on paternity leave has actually given me more time to cook.  Emma is such a little angel that Katelyn and I are having a very easy time caring for her.  On her first night home, she slept five hours straight during the night!  And this afternoon, she snoozed for about 4 more.

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